empanadas with raisins

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I’m so pleased to hear this, Gail! Preheat the oven to 200°F (93°C). Raisins sound great but my mom didn’t use those in this recipe. Stir in the paprika and cumin and cook for 1 minute; season with salt and pepper. Notify me of follow-up comments by email. Raisins and pork sounds like the one I used to make a lot with onions, garlic, apples, raisins, olives, almonds, cinnamon and cloves. These make a … Some other typical add-ons: boiled eggs and potatoes. In one bite you’ll have a little salty tangy olive, in the next a sweet raisin, and if the empanada gods shine down upon you, you’ll get a bite of both at the same time. Cut the dough into 3-inch rounds with a floured biscuit cutter or glass, stamping out as many rounds as possible. These savory empanadas have a delicious filling made with black beans, corn, and cheese, seasoned with cilantro, cumin, and a little bit of chile pepper. She’s big on the secret ingredients. Beef Empanadas Recipe © 2011 Barbara Scott-Goodman. In a medium skillet, heat the olive oil over medium-high heat. When my companion tucked into her boxed lunch, her happy, zealous reaction drew stares and glances from those around us. Learn the best ways to clean a dirty sheet pan and keep it clean. Roll one crust into a 12-inch … More Pork Recipes. ... 6 minutes.Add raisins and next 6 ingredients and ... crimped edges. Use baking soda and vinegar, dryer sheets, or hydrogen peroxide and baking soda to clean your sheet pans. Maybe mother-in-law’s recipe included a secret ingredient like coriander or cinnamon. Added a third of an andouille sausage all chopped up and used shallot instead on onions as easier on my peculiar digestion. Add mince, and cook, stirring to break up the mince, for 5 minutes or until browned. Add the ground beef and cook, breaking up any large chunks, for 2 minutes. Empanadas filled with it would be killer. Brush the empanadas with the egg wash and bake 30 for minutes or until golden brown. Add the lentils, raisins and stock. Though she’s tried her darndest, Renee has yet to replicate the exact filling of her husband’s childhood, the one he’s come to expect to be tucked in empanadas, stuffed inside roast hens, enveloped in tamales, and, well, you get the idea. Heat the bacon grease, lard, or oil in a medium-sized pan. Congrats! Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? 424 calories; protein 19.9g; carbohydrates 48.4g; fat 17.8g; cholesterol 126mg; sodium 648.6mg. Coat the outsides of the empanadas with egg yolk using a brush and place on a flat baking sheet. HEAT a large non-stick frying pan over medium-high.Add 1 tbsp oil, then onion, garlic and cumin. I love all versions of a good homemade Galician empanada, but this one was new for me. and sauté until it’s cooked through. The tomato paste and chicken broth aren’t in it, though, and what’s missing is lots and lots of paprika. . These succulent empanadas—full of juicy pork, raisins and onions—are shaped into rectangles. I like to add a few cloves of garlic to my oil. Jelly jelly beans candy. He told me several time that it was delicious. Adrienne, glad to hear this recipe inspired some empanada craving on your part! 1 tablespoon paprika. All materials used with permission. Beef Empanadas Adapted from Gourmet, September 2007. I’m going to call her tonight and ask her. Line a baking sheet with foil or parchment paper; set aside. More. These mini empanadas are worth the effort. It makes the empanadas even more flavorful! Add the beef and cook, crumbling the meat with a wooden spoon, until no trace of pink remains, about 3 minutes. fail to tell you exactly how they do it so that no one else can make them exactly like they do. Add tomato paste and cook, stirring, until dark red, 2 to 4 minutes. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Add the raisins, olives, and tomato paste and stir well. Place the filled empanada on the prepared baking sheet and proceed with filling the remaining pastry circles. Heat oil over medium heat in heavy skillet. 2 cups unbleached all-purpose flour, plus more for dusting, 1 stick unsalted butter (4 oz), cold, cut into small pieces, Kosher salt and freshly ground black pepper to taste. Mix hard-boiled eggs, olives, raisins, and parsley into the meat mixture. Amount is based on available nutrient data. Fry the empanadas in small batches, turning them once, until browned and crisp, about 2 minutes per side. Transfer the empanadas to a plate lined with paper towel. I appreciate you sharing the tricks and I’m curious to try the pastry you mention…though we have to say, this pastry is darned good for those who can’t make it to a Latin American grocery. A sampling of our most popular vegetarian empanadas. Sauté for 10-15 minutes, until soft. Followed recipe for dough to the letter. I made them two ways, fried and baked. Transfer mixture to a mixing bowl. Add beef, bell pepper and garlic. Oh and empanadas can be amazing when deep-fried… that is, for days when one is feeling reckless and calories do not enter the picture. If you enjoy making recipes from South America, don't miss my Arroz Chaufa, Pupusas, and Curtido. The filling really shines through and the dough isn’t as overwhelming as with the fried version. Preparation. Then add cooked meat back into the pot, along with tomato paste, olives and raisins. Preheat oven to 400°F. It’s the simplest recipe—sautéed onions in paprika with oil. Though the recipe is a bit lengthy and involved, it definitely pays off. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add the ground beef; continue to cook and stir. Cook beef, breaking up with a spoon, until browned but not … Stir in potato, raisins, water and salt. Using canola oil, I fried them at 325°F because of the butter content in the dough. ... 6 minutes.Add raisins and next 6 ingredients and ... crimped edges. Heat olive oil in a skillet over medium-high heat. La recette par Mes inspirations culinaires. Using a spoon or your fingers, take a little of the ground beef mixture and place it in the middle of the dough discs. Saute onion and garlic in the hot oil until soft, about 5 minutes. Transfer the empanadas to paper towels or a brown paper bag to drain for a few moments, and then transfer to a baking sheet. You’ll need to bake the unthawed empanadas, rather than fry them, in a 350°F (176°C) oven for 20 to 25 minutes.]. 1 pound ground beef. The collision of beef, raisins, and green olives may be unexpected to some, though it’s quite a common and familiar filling in certain cultures, like, say, Peru, which is where our editor in chief’s mother-in-law grew up. A must-try are the empanadas from La Cocina in Recoleta (Pueyrredón 1508). KC’s Deep Fried Chicken empanadas with or without raisins $14/half dozen $25/dozen; Frozen $20/dozen Available every weekends ; For Pick up only (11am-3pm) Place orders Monday to Thursday noon cut off. Découvrez cette recette d'empanadas et donnez votre avis en commentaire !. Avec l’ail haché les faire revenir dans du beurre à feu moyen. Hate tons of emails? Rick Bayless did one a bit like that. Brush the filled empanadas with egg wash and bake in the preheated oven for 20-25 minutes. I left my olives whole and placed 2 in each empanada. Super tasty, sweet, and salty beef empanadas from my mom's recipe. Remove it from the heat. What could be better than sweet and salty in a pocket of dough. Drizzle this over the flour mixture and pulse until the dough just comes together. To fry the empanadas, heat vegetable oil (enough to cover the empanadas) to 360F degrees and fry the empanadas until golden, about 2 minutes per side. Have a picture you'd like to add to your comment? 2124 W. Pullman Road Moscow ID 83843. Once cooked, use a slotted spoon to transfer meat into a bowl. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch. Then tell us. 1 tsp. At any rate, it’s a sweetly salty tradition that’s something you really ought to try. Transfer the empanadas … Many thanks for sharing this, it sounds a lot like my husband’s mom’s Peruvian filling except she added raisins and hard-boiled eggs. Shred the meat put it in the frying pan with the 2 cups liquid, 1 1/2 ts garlic salt, 1/2 c sliced black pitted olives, 1/2 onion diced small. The raisins mixed with the meat reminded me of Indian food so I added curry. Thank you for taking the time to let us know. Sautee the onions and garlic over medium heat for 1 minute. © 2013 All rights reserved. THE cuisine of our Spanish Caribbean neighbours is punctuated with many pies called empanadas and steamed masa (dough), stuffed with a variety of fillings, wrapped in banana leaves; called pastelles in TT, halachas in Venezuela and tamales in Mexico, Belize, Honduras and Guatemala. The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough. Let cool for at least 15 minutes before enjoying. Season to taste with salt and pepper. Wrap the mixture in GOYA® Tapas … As a divergence from serving them as appetizers with wine, I happened to be heading to the beach the next day with a friend and it was my turn to bring lunch. Information is not currently available for this nutrient. oil in a large pot over high. For the fried version, I fried each empanada about 1 1/2 minutes per side at 350°. Personally, I much prefer the baked empanadas. I used a lot more raisins about 3 handfuls. Famous for their flavorful filling, these Argentinean-style empanadas are made with ground beef perfectly seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper, garlic, raisins, onions, eggs and chopped olives. To form the empanadas, work with half of a disk of dough at a time, rolling out on a floured surface. Brush the edges of the dough with water. You can make easy, natural Easter egg dyes using fruits, vegetables, and spices from your fridge and pantry. He also said it didn't need ketchup. Place 1/3 cup of filling in the upper half … Add 1 scant tablespoon of lentil filling to … Let cook, … My husband raved it. Meanwhile, cut 3-4 inch circles out of the dough, and transfer to the baking tray. Preheat the oven to 350 degrees F (175 degrees C). 1 teaspoon ground cumin. Sangria Grille. Thank you. Sea salt, air, and sun might just be the best accompaniments for these little babies. Recette Empanadas (champignon raisins secs) Je propose aujourd’hui la recette des Empanadas végétariens d’Amerique du Sud, ces empanadas sont garnis de champignons fromage, échalotes et raisins secs, et arrosées de vinaigre de balsamique. We'd love to see your creations on Instagram, Facebook, and Twitter. Empanadas filled with it would be killer. In a true Argentine version, you will have half of an olive right at the top where you seal the pastry. Cook until onions soften then add ground cumin, chili powder, and dried oregano. Deep fried chicken empanadas, Frozen chicken empanadas, Sylvanas, C’s rolls, Krinkles AVAILABLE EVERY WEEKENDS FROM 11am - 3pm #kcsempanadasandbakedgoods #kcskusina #kcscsigtacos #kcsdeepfriedchickenempanadas #kcsfrozenchickenempanadas #kcssylvanas … Bake in the preheated oven until the shells are somewhat browned, 24 to 28 minutes. Spoon off any excess grease. Stir on low heat until onions soft and clear.. don’t let fluid completely evaporate. Chilean Empanadas de Pino are flavorful beef empanadas filled with unexpected ingredients like raisins, olives, and hard boiled eggs. Envie de empanadas aux champignons et raisins secs ? Line a baking sheet with parchment paper. And as always, please take a gander at our comment policy before posting. These mushroom cheese empanadas are made with a filling of baby portobello mushrooms, shallots, balsamic vinegar, raisins and fontina cheese. Fill pastry (4″ diameter) with 2 TB meat filling fold in half and seal edge…absolutely FRY both sides until golden. Cook until the meat is golden brown, the … I’ve upped the spices but definitely think that there’s nothing wrong that a couple dashes of your favorite hot sauce can’t fix. Cook, breaking into small pieces, until no longer pink, 4 to 6 minutes. In Chile, empanadas consist of a wheat dough containing meat, onions, hard boiled egg, olives and raisins and baked like those in Argentina and Peru, which themselves are stuffed with ground meat, chicken, cheese, raisins, olives, onions, mozzarella, paprika, basil and cumin. 1 egg, beaten. In a large skillet, heat the oil over medium heat. My moms recipe called for 2 lbs of round steak. Lovely, Stella! 1/4 cup of raisins (I used golden raisins) 1/2 cup of dry sherry; 2 boxes of refrigerated pie crusts, softened as directed on the box; 2 eggs, lightly beaten; Preparation: In a large skillet over medium high heat add a little bit of olive oil and ground beef. Sauté until soft. Wow, this looks delicious. Heat 2 Tbsp. I pulled a few leftover empanadas out for each of us and packed them away in the cooler. Oooh, I love that stuff. Beef Empanadas with Olives and Raisins Joelorado, Beef Empanadas with Olives and Raisins Yoly, 1 tablespoon minced garlic, or more to taste, ½ cup pimiento-stuffed green olives, chopped, Back to Beef Empanadas with Olives and Raisins. You can make them up to a month ahead of time, as they freeze well. Also the empanadas mendocinas are known for not using raisins- which are common in other types of empanadas – and to finish the smoked paprika and picante or hot pepper are very important. Place the fried empanadas in the oven to keep warm while you fry the remaining empanadas. $45.00 8 Pack Fugazzeta - frozen Aged cheddar, shaved onions with Oregano. Roll the dough on a generously floured work surface until it’s about 1/8 inch thick. Cook ground beef and onion over medium heat in nonstick skillet for 10 minutes or until onion is very soft, breaking up beef with a wooden spoon. Other than that, I followed the recipe. Sweet and savory empanadas! Place empanada on … Add ground beef, paprika, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. pinch ground cloves. Pour enough oil into a deep-sided pot to reach a depth of about 1/2 inch and heat until it registers about 325°F (163°C) on a deep-fry or candy thermometer. These are fantastic with an Argentinean or Chilean red.–Barbara Scott-Goodman. Place empanadas onto baking sheet lined with parchment paper. Working with 1 round at a time and keeping the rest covered with plastic wrap, spoon about 2 teaspoons filling on one side of the dough round. This is the closest recipe to my husband’s family empanada recipe that I’ve seen on the Internet. Use a few of the cooked raisins as eyes. Drain all but 2 cups of that liquid. Ne pas hésiter à les fourrer d’une petite cuillère à café pleine….plus de farce plus de goût. Nutrient information is not available for all ingredients. Ahem. Stir in the olives, raisins, honey, salt, pepper, and hot sauce. Sounds like a picadillo filling. Let us know what you think. In a large skillet, heat the oil over medium heat. Lots of regional differences in picadillo. Two minutes per side, as per the recipe, is accurate at this temperature. Top the filling with a quarter of a hard-boiled egg, 2 raisins and 1 olive. smoked paprika pinch ground cinnamon pinch ground cloves 1 bay leaf Add the raisins and pickled peppers and transfer to a … Empanada Dough Preparation: Combine the flour and salt in the work bowl of a stand mixer. Drizzle in olive oil and add onions and garlic. Also the empanadas mendocinas are known for not using raisins- which are common in other types of empanadas – and to finish the smoked paprika and picante or hot pepper are very important. It makes the empanadas even more flavorful! Features Pastelles and empanadas wendyr Saturday 5 December 2020 - . Serve hot! Puerto Rican Empanadas Recipe With Raisins. © Copyright 2021, Nutrition You can wet the edges facing each other to facilitate sticking, too. Empanadas: 1 lb. Rick Bayless did one a bit like that. Thank you for sharing. Éplucher puis couper finement les oignons et le poivron. Combine the flour, sugar, and salt in a food processor and pulse to combine. Add the onion and garlic and cook until the onion is softened, about 5 minutes. You saved Beef Empanadas with Olives and Raisins to your. Bake 15-20 minutes, until browned. Oooh, I love that stuff. Stir in stock and raisins. $45.00 8 Packjamon- frozen Locally sourced, organic Swiss Chard, gruyere and toasted pine nuts. Dana, brilliant, thank you! By Valeria Huneeus. Roll each ball into a circle ⅛ inch thick (6 inches diameter). In Chile, empanadas consist of a wheat dough containing meat, onions, hard boiled egg, olives and raisins and baked like those in Argentina and Peru, which themselves are stuffed with ground meat, chicken, cheese, raisins… Add the stock or broth and simmer until the liquid has nearly evaporated, about 3 minutes. Lightly beat the eggs with the water and vinegar until combined. 1/4 cup raisins. I highly, highly recommend skipping the homemade pastry—I’ve never found one equal to what you find in Argentina. Then enter your email address for our weekly newsletter. Brownie muffin pastry cupcake cake dessert chocolate cake. Finding the true recipe is next to impossible because every country has a variation of empanadas and every family has their own version. Add golden raisins to give them the touch of sweetness particular to South American empanadas. Laisser de côté. HOMEMADE KC’s Chicken Empanadas with / without raisins Deep Fried - $14 / half dozen ; $25 / dozen Frozen - $20 / dozen . Using this temperature meant I didn’t have any excess absorption of oil. Cook, stirring, 1 minute. Fold the disc over and crimp the edges on both sides with the fork, leaving an indentation in the dough. Halvah apple pie apple pie brownie donut cheesecake. Forming the empanadas: When forming the empanada, put ~ 2 Tbsp of filling in the center, add two green olive halves, then take two sides together and carefully fold in half and pinch the edges together. Saute onion and garlic in the hot oil until soft, about … A new version of Galician empanada, this time Galician Pie with codfish and raisins. Percent Daily Values are based on a 2,000 calorie diet. Attach it below. The beef empanadas are traditional porteñas, which means they're from Buenos Aires, the capital of Argentina, and they always have ground beef, raisins, and green olives. Outstanding. Salt and pepper. The finished empanadas are delicious. Brush with egg wash (beat egg with a fork, then add 2 tablespoons water). I can’t believe I didn’t think to ask about a sneaky trick ingredient…. 1 bay leaf. Bring to a boil and simmer, stirring until all the liquid has evaporated. parchment paper; set aside. For the turkey face, use the egg glue to top the smaller circle, beak and el moco onto the empanadas top, making a turkey face. ... Grass fed beef by Keller Crafted Meats, onions, green olives, raisins and cage free hard-boiled eggs. Add the raisins. Powder sugar plum liquorice. You can wet the edges facing each other to facilitate sticking, too. Add the beef and cook, crumbling the meat with a wooden spoon, until no trace of pink remains, about 3 minutes. When the beef has all browned, add the broth, olives, and raisins and bring to a simmer. After rolling out the dough circles, I gave them another flattening to make them a bit larger, thus increasing the filling to crust ratio. Info. Add tomato paste and cook, stirring, until dark red, 2 to 4 minutes. Cover with plastic wrap while you form the remaining empanadas. Have you tried this recipe? Heat oil in a non-stick frypan over a medium heat, and add onion and garlic. Wrap the dough in plastic wrap and refrigerate until firm, about 1 hour. Found it on his website, I eat empanadas with raisin, olives, and boiled eggs. Enter your email address and get all of our updates sent to your inbox the moment they're posted. 1 c. pecans, toasted and chopped. Add garlic and paprika. Be the first on your block to be in the know. Remove from heat and stir in fresh cilantro. Good, basic recipe. My husband fell in love with Argentine empanadas … Brush any excess flour from the dough rounds. La Cocina Goya® brings you 16 favorite empanada recipes from various Latin American countries, from the classic Empanada Argentina, or our new creation of Ropa Vieja Empanadas and Chipotle Chicken Mini Empanadas; to sweet treats like the Mexican Pineapple-Coconut Empanadas, or Guava & Cream Cheese Mini Empanadas. I bet she did add a pinch of this and that. I love cake indeed. 10 Spring Bundt Cake Recipes to Help You Celebrate the Season, Our 15 Best Deviled Eggs Taste Simply Divine, Enjoy 15 Festive Easter Breads From Around the World, 17 Roast Leg of Lamb Recipes Worth Celebrating, 12 Vegetarian Easter Side Dishes to Complete the Meal, 14 Hearty Potato Soup Recipes for Comforting Cold Weather Meals. venison stew meat, cut into one-inch dice salt and pepper 3 T. vegetable oil 1 onion, minced 1 Granny Smith apple, diced 3 cloves garlic, minced 1 c. plum tomatoes, peeled, seeded and chopped 1 c. golden raisins 1 ½ c. chicken broth 1 tsp. My only grievance with this recipe the way it was printed is that the flavor was a little flat. Turn the dough onto a lightly floured work surface and gently knead until smooth, 3 to 5 minutes. Spoon off any excess grease Find a Latin grocery and look for La Salteña brand tapas—they are the best you’ll find. Fold the dough over the filling to make a half-moon shape. Using an overturned bowl (about 5 inches across), cut out circles … Add some ground beef, salt, and more paprika (!) The dough recipe is the best I’ve ever made and the filling, although very simple and not uniquely spiced, has nice variation from bite to bite. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. This rendition, though not quite that of E’s mother’s upbringing, is a classic. Add beef, bell pepper and garlic. This authentic Argentine Empanadas recipe is so approachable, anyone can make them! I subbed corn for the peas and carrots. Add the butter and lard and mix with the paddle attachment until crumbly. I smiled with the PROMO Your Dozen brings 18 Asking for 12, 6 salteña empanadas for GIFT The 18 get $ 1.080 that is to say, w / u $ 60 - Exclusive offer from our Belgrano location Manda wp at + 5491162329533 or call 47063015 ☎️ from 11 to 15 and from 19 to15. In addition to the flavor, they give the meat a bright red coloring that is considered a distinguishing factor for empanadas … 208.882.2693 To fry the empanadas, heat vegetable oil (enough to cover the empanadas) to 360F degrees and fry the empanadas until golden, about 2 minutes per side. My husband’s mom is from Peru, and I can attest to the fact that no two recipes are the same—and good luck trying to replicate any of them, as I think the cooks always (intentionally?) (A large part of the reason, Renee asserts in her defense, is the fact that the filling is relentlessly changing, sometimes containing peanuts, sometimes hard-cooked eggs, sometimes neither, sometimes both….) Preheat oven to 350°F. Remove from the heat and let cool. Return oil to 360°F between batches. Place empanada on … Stir in raisins, olives Lots of regional differences in picadillo. I used fontina cheese for this empanada recipe, it melts very well and also has a nice flavor that goes great with the mushrooms and shallots. Transfer to a shallow baking pan and keep warm in oven. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. She stirs a spoonful of peanut butter into her refried beans at the very end of cooking, for example. Stir in olives and brine; cool. Simmer until thickened, 1 to 2 minutes. In addition to the flavor, they give the meat a bright red coloring that is considered a distinguishing factor for empanadas mendocinas. Add the butter and pulse until the mixture resembles coarse meal. Serve at once. Note: Chopped prunes, apricots, figs, dates or other types of dried fruit may be used instead of raisins. April 2007 Pin Print. Stir to combine. Found it on his website, Stir in stock and raisins. I went to Galicia (Northern Spain) for a few days last summer and tried for the first time at the bakery, La Pintora. Cook beef in a large, heavy skillet over medium-high heat, stirring and breaking up lumps, until no … Heat oil over medium heat in heavy skillet. Boiled until it fell apart. Remove any grease left in the pot. empanadas aux champignons et raisins secs. Sprinkle with sugar. this link is to an external site that may or may not meet accessibility guidelines. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cook ground beef and onion over medium heat in nonstick skillet for 10 minutes or until onion is very soft, breaking up beef with a wooden spoon. Heat olive oil in a skillet over medium-high heat. Cook until onion starts to soften, 3 min. Pastelillos de carne puerto rican turnovers pastelillo dough recipe empanadas a tasty miami style handheld treat pastelillos de carne puerto rican turnovers pastelillo dough recipe savory meat filled empanadas from south america caribbean turn handheld treat into a complete meal houstonchronicle com You are doing empanadas wrong, bro. Shred the cabbage and add it to the pan. Yum yum and omg..yum! Made in Catamarcan manner (Catamarca is a province north of Buenos Aires), choose the sweet-and-savory pikachu empanada for something a little different. Once the meat is browned (about 5 minutes) add the salt, garlic powder, cinnamon, cumin, cloves, vinegar and raisins (or pine nuts), and simmer it for about 10 minutes. Ajouter toutes les épices dans un peu d’eau tiède (1-2 cuillère à soupe), bien mélanger pour obtenir une pâte. Traditionnelles de l'Amérique du sud, les empanadas de carne sont un mets à part entière très populaire en Argentine. Simmer until thickened, 1 to 2 minutes. Roll out any dough scraps and cut out additional rounds if possible. These were a huge hit. I’d recommend providing a dipping sauce if you choose to fry your empanadas, mostly because I think the dough becomes a bit dry and the whole thing needs the extra oomph. Allrecipes is part of the Meredith Food Group. Bake your treats on a floured cookie sheet for 10-12 minutes, or until the empanada dough is … Sounds like a picadillo filling. Your daily values may be higher or lower depending on your calorie needs. Crumble and brown meat. Lay the closed empanada on the work surface and lightly press the edges together with a fork. Add the raisins and egg and mix it up. Add beef and season with salt and pepper. For the baked version, I froze them and then baked them for 20 minutes. [The filled, uncooked empanadas can be frozen on a baking sheet, and stored in an airtight plastic bag or container for up to a month. Reheat the beef sauce and serve with the empanadas I love all the familial tweaks that happen to a basic recipe…. Raisins and pork sounds like the one I used to make a lot with onions, garlic, apples, raisins, olives, almonds, cinnamon and cloves.